Slow Cooker Cauliflower Gruyere Soup

Beyond easy and effortless, this is the perfect soup for Fall! Simply throw everything into your crockpot and let it cook away. Blend it up, stir in a little cream and gruyere cheese and serve with chives.

Slow Cooker Cauliflower Gruyere Soup

This Slow Cooker Cauliflower Gruyere Soup is insanely creamy and full of flavor. It’s the perfect soup for busy weeknights because everything can simply be thrown into your slow cooker and left alone until the veggies are tender.

From there, it’s a simple process of blending until creamy, stirring in the cream and cheese and serving it up! That’s my kinda weeknight dinner if you ask me.

I use my Immersion blender for this recipe along with SO many others. It’s one of those things that doesn’t take up much space in the kitchen and is super handy to have around.

Slow Cooker Cauliflower Gruyere Soup

Here’s what you will need for this Slow Cooker Cauliflower Gruyere Soup:

  • Cauliflower
  • Russet potato
  • Leeks
  • Garlic
  • Shallot
  • Broth (chicken or vegetable)
  • Half and half (you can also sub any non-dairy creamer such as nut pods original)
  • Shredded gruyere cheese (I have also used the Swiss and gruyere blend and it’s delicious)
  • Salt and Pepper, to taste
Slow Cooker Cauliflower Gruyere Soup


I hope you absolutely love this recipe! If you make and try, as always a review and comment below is so very appreciated! It’s super helpful for me and other readers. Thank you for being here!! xo, Lindsay


Slow Cooker Cauliflower Gruyere Soup

Slow Cooker Cauliflower Gruyere Soup
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 10
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4de 1x


  • 1 head of cauliflower, roughly chopped
  • 1 russet potato, peeled and roughly chopped
  • 1 leek, white part only, thoroughly washed and sliced
  • 1 shallot, roughly chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth (can sub vegetable broth)
  • 1/2 cup half and half
  • 1 cup gruyere cheese (or you can use Swiss & gruyere cheese blend)
  • Salt and Pepper, to taste
  • Chives, drizzle of olive oil, and cracked pepper, for serving


  1. Add cauliflower, potato, leeks, garlic, shallots, broth, salt and pepper into your slow cooker, and give it a stir.  Cook on low for 6-7 hours or high for 3-4 hours, or until vegetables are tender.  Puree using an immersion blender.
  2. Stir in half and half and the shredded cheese, and adjust salt and pepper to taste.
  3. Serve in bowls with a drizzle of olive oil, cracked pepper, and chopped chives.
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